All right guys and dolls, here is the word from the horse's mouth. I sent
an email to the head yeast guy at Lalvin and asked him the question
as to using yeast dry(sprinkle) or to use yeast by hydrating it with warm
waters. Here is his answer(condensed): "We definite do not recommend that you sprinkle the dry yeast on the must, not because of the flavor differences but because of yeast viability and activity. We recommend
you rehydrate the yeast in 40C(about 100 to 110 degrees) in clean
tap wate, not demineralized or distilled. After 15-30 minutes stir yeast
solution gently. Yeast must be brought to with 10C of themust temperature. Don't put a 100degree rehydrated yeast solution directly into the much cooler must because cold shock causes the yeast to produce H2S and to produce petite mutants
that do not ferment very well and it will kill many of the yeast. During the first few
seconds of rehydration, the yeast act like a sponge.....the yeast cannot select what it brings through the cell wall, etc.
Many home wine makers
add the dry yeast directly to the must not knowing they are killing many
of the yeast cells. The remaining live cells have to do all the work and
results in a slower fermentation.We do have several ADY yeast and inactive dry yeast that you can add early in the fermentation to help
extract and preserve color, or add near the end of fermentation to
improve mouth feel....Aerate active yeast the first 48 hours during
fermentation." I hope this helps. It sure helped me. If any of you want the
entire email he sent, send me yours at [email protected]nd I will send it to you.
Edited by: Mack
an email to the head yeast guy at Lalvin and asked him the question
as to using yeast dry(sprinkle) or to use yeast by hydrating it with warm
waters. Here is his answer(condensed): "We definite do not recommend that you sprinkle the dry yeast on the must, not because of the flavor differences but because of yeast viability and activity. We recommend
you rehydrate the yeast in 40C(about 100 to 110 degrees) in clean
tap wate, not demineralized or distilled. After 15-30 minutes stir yeast
solution gently. Yeast must be brought to with 10C of themust temperature. Don't put a 100degree rehydrated yeast solution directly into the much cooler must because cold shock causes the yeast to produce H2S and to produce petite mutants
seconds of rehydration, the yeast act like a sponge.....the yeast cannot select what it brings through the cell wall, etc.
add the dry yeast directly to the must not knowing they are killing many
of the yeast cells. The remaining live cells have to do all the work and
results in a slower fermentation.We do have several ADY yeast and inactive dry yeast that you can add early in the fermentation to help
extract and preserve color, or add near the end of fermentation to
improve mouth feel....Aerate active yeast the first 48 hours during
fermentation." I hope this helps. It sure helped me. If any of you want the
entire email he sent, send me yours at [email protected]nd I will send it to you.
Edited by: Mack